Bev's Recipe Collection

• 1/2 pound mango, chopped (about 1 1/2 C)
• 1/2 C red bell pepper, chopped
• 1/3 C onion
• 2 T chopped cilantro
• 1 T rice vinegar
• salt and pepper
• 1 egg
• 1/3 C shredded unsweetened coconut
• 3 pounds  boneless chicken breasts
• 3 T coconut oil

In a small bowl, combine the the first six ingredients.

In a shallow bowl, beat the egg with 1 t water and 1/2 t salt. Heat coconut oil in a large skillet over medium-high heat. Cut the chicken into strips and dip in the egg mix before placing in the skillet. Cook, turning once, until golden brown.  Transfer the chicken to a parchment lined jelly roll pan. Sprinkle coconut over the chicken and bake at 350 degrees until cooked through, about 12 minutes.  Serve over brown rice, and top with the mango sauce.

adapted from http://www.rachaelraymag.com

• 1 cup peanut butter
• 1 cup honey
• 6 cups oat cereal O’s
• 1 C unsalted peanuts, optional

Combine peanut butter and honey in a large pan. Heat until thinned. Remove from heat and add cereal. If desired, add peanuts. Spread onto a parchment-lined jellyroll pan. Freeze for one or two hours until firm. Cut the bars and freeze again on the pan. Later, separate the bars and place in a zip-lock bag in the freezer. Thaw slightly before eating.

Adapted from healthyfoodforliving.com

This is a quick and easy replacement for No-Bake Energy Bars.

The secret ingredient in this cake is cauliflower, but you’d never guess it. It’s rich and moist like brownies and topped off with Reese Fudge Frosting. We love it!

Cake:

2 cups loosely-packed frozen cauliflower, thawed completely (not cooked)
2/3 cups sucanat (or brown sugar)
2/3 cups almond milk (I used vanilla)
1 Tbs vanilla extract
3/4 cup mini chocolate chips
3/4 cup whole wheat flour (or almond flour)
1/4 cup cocoa powder
2 Tbs ground flax seed (this will help the cake to rise)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a food processor, combine the thawed cauliflower, sucanat, milk, vanilla, and chocolate chips. Process until smooth with no lumps. (This will take a few minutes.) In a separate bowl, whisk the flour, cocoa, ground flaxseed, baking powder, baking soda, and salt. Stir the pureed chocolate mixture into the flour mixture just until combined. (Don’t over mix.) Pour into a greased 8″ x 8″ baking dish. Bake at 350 degrees for 35 minutes. (It should still be soft to touch.) Let cool; frost if desired. Store in the refrigerator.

Reese Fudge Frosting:

1/4 cup peanut butter
2 Tbs cocoa powder
8 tsp maple syrup (or 2 1/2 Tbs)
2 tsp almond milk (or more depending on how thick your peanut butter is)
3/4 tsp vanilla extract

Blend until smooth. Spread on cooled cake.

recipe adapted from Chocolate Covered Katie

• 1 pound chicken tenders (boneless and skinless)
• 2 cans organic corn
• 2 cans mild chili beans
• 2 cans black beans
• 1 jar salsa
• 6 T taco seasoning mix (or 2 packages from the store)

Place raw chicken in the bottom of a crockpot. Put other ingredients on top. Cook all day on low. Shred the chicken and serve in a bowl. Top with shredded cheese, green onions, lettuce, tomatoes, or sour cream. Serve tortilla chips on the side.

Love this, Bec! Thanks for sharing!

• 1 1/2 cups cooked mashed sweet potato (about 2 medium potatoes)
• 1 cup honey granules (or sugar)
• 1/4 cup maple syrup
• 3 Tbs cocoa
• vanilla to taste

Combine all ingredients in a food processor and blend till smooth. Frost and refrigerate.

• 4 very ripe bananas, mashed
• 1/3 C coconut oil
• 1/2 C sugar
• 2 large eggs
• 1 t vanilla
• 1 t. baking soda
• 1 1/2 C Pillsbury gluten-free all purpose flour
• optional: blueberries, walnuts, or raisins

Mix all of the ingredients except the flour. Then mix in the flour. Stir in an optional ingredient. Bake 50 minutes at 350 degrees in two greased 4×8″ pans. Check it with a toothpick.

adapted from mamaknowsglutenfree.com

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
• 1/2 avocado, diced
• 1/2 cup chopped tomato
• 1/2 cup salsa (I used Newman’s Own pineapple salsa)
• 2 Tbs olive oil
• 2 Tbs lemon juice
• 1 tsp cajun seasoning
• salt and pepper, to taste

Additional Toppings:

• fresh parsley or cilantro
• tortilla chips

Directions:

Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.

From Blog of Joy

• 3 T raisins
• 3 T coconut
• 3 T chocolate chips
• 1/4 C peanuts
• 1/4 C sunflower seeds

Mix and eat. You’re supposed to store it in an airtight container, but we didn’t make it that far.

From: Healthy Yummies for Young Tummies

• 6 cups oats
• 4 t baking powder
• 2 t salt
• 1 t ground cinnamon
• 4 eggs
• 2 cup buttermilk (or almond milk)
• 1/2 cup sucanat (or brown sugar)
• 1/2 cup honey
• 1/2 cup applesauce
• 1/2 cup coconut oil
• 3 cups assorted fresh or frozen fruit, such as blueberries, peaches, and strawberries

Stir together the oats, baking powder, salt, and cinnamon. In a saucepan over medium-low heat, melt the coconut oil. Pour the oil mixture into a large bowl and add the eggs, milk, sucanat, and honey; whisk until combined. Stir in the dry ingredients, then the fruit. Pour into a greased 9″x 13″ baking dish. Bake at 350 degrees for 40-50 minutes. Serve with milk or butter if desired.

9 servings

adapted from Taste of Home Most Requested Recipes

2 cups cooked black beans (or 1 can, rinsed and drained)
3 eggs
1/3 cup coconut oil (or melted butter)
1/4 cup cocoa powder
2 teaspoons vanilla extract
1/2 cup honey (or 1 cup sugar)
1/2 cup semi-sweet chocolate chips

1. In a food processor bowl or blender, combine the black beans, eggs, melted butter, cocoa powder, vanilla, and sugar. Pulse or blend until smooth (or as smooth as possible).
2. Grease an 8×8-inch glass baking dish. Pour the batter into the greased dish. Sprinkle the chocolate chips over the top and use a spatula to push them down into the batter just a little (but not too much; they will sink some while the brownies bake).
3. Bake at 350 degrees for 40-50 minutes, until brownies are set in the middle. Watch the edges for excess browning if you’re not sure they’re done. (Mine seem to take a full 50 minutes, and are still chewy but not gooey.) Cool and then chill before serving! Store in fridge.